Description
This no-bake Peanut Butter Oreo Icebox Cake is the ultimate indulgence, layering rich peanut butter whipped cream with classic Oreo cookies. Perfectly creamy, crunchy, and irresistibly good!
Ingredients
Scale
- 1 package (14.3 oz) Oreo cookies
- 1 cup creamy peanut butter
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Chocolate syrup (optional, for drizzling)
Instructions
- In a bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold in the creamy peanut butter until smooth and fully combined.
- Spread a thin layer of the peanut butter whipped cream in a rectangular dish.
- Top with a single layer of Oreo cookies, covering the surface.
- Repeat the layers of cream and cookies, finishing with a layer of whipped cream on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, drizzle with chocolate syrup if desired. Slice and serve chilled.
Notes
- Can I use crunchy peanut butter? Yes! It adds a nice crunch to the creamy layers.
- Use a deep dish for more layers and structure.
- You can add crushed Oreos on top for extra texture.
- This cake keeps well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 240 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: oreo icebox cake, peanut butter dessert, no-bake cake, peanut butter oreo cake, whipped cream dessert, easy summer dessert